1. Cleaning & Sanitation of Food Contact Surfaces
Tonya Farness, MPH
Walden University
PUBH
Dr. Howard Rubin
Spring Quarter, 2011
This presentation is for education of the food industry, regulators, young adult students, and the general public.
Hello, my name is Tonya Farness and this presentation will discuss the importance of cleaning and sanitation of food contact surfaces. Everything discussed in the presentation are some daily procedures used in the food industry, but it is also information that can be applied and used in the home. CDC estimates that 1 out of 6 Americans or 48 million get sick, hospitalized, or die from food borne illness. In 1998, the CDC reported nearly 35,000 cases of salmonella infection.
The Picture above is Salmonella.
Salmonella is actually a group of bacteria that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals to other people or other animals. There are many different kinds of Salmonella bacteria. Salmonella serotype Typhimurium and Salmonella serotype Entertains are the most common in the United States. Salmonella germs have been known to cause illness for over 100 years. They were discovered by an American scientist named Salmon, for whom they are named. (CDC, 2009) In the food industry cleaning and sanitation of food contact surfaces are important for prevention of bacteria contamination, like Salmonella.

2. The Importance of Cleaning
Cleaning-is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. (Health & Welfare, 2009)
Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. (Health & Welfare, 2009)
Detergents are composed of surfactants used to dissolve soils that have low solubility in the cleaning solvent (water) by forming micelles around soil particles.

3. Cleaning Food Contact Surfaces
A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.
(Food Safety Site, 2009)
The right cleaning agent must be selected because not all can be used on food-contact surfaces.

4. Cleaning Food Contact Surfaces cont….
The importance of proper cleaning can be appreciated when one realizes that contaminated equipment (equipment and utensils which are not clean) is another major cause of food borne illness and outbreaks.
Cleaning comprises many operations in the food establishment, and the process is usually specific to the type of cleaning necessary.
No cleaning task in the food establishment is as important as the cleaning and sanitization of food contact surfaces of equipment and utensils.

5. Importance of Sanitation
Sanitation and sanitation programs are important to protect consumers health by preventing food contamination.
Sanitizing is accomplished by using either heat, radiation, or chemicals. 
(Food Safety Site, 2008)
Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between the sanitizer and the surface to the sanitized.
Also, some chemical sanitizers, such as chlorine and iodine, react with organic matter and so will be less effective when the surface is not properly cleaned. (Food Safety Site, 2008)

6. Sanitization
Sanitization-is the process of reducing microbiological contamination to a level that is acceptable to local health regulations. (Food Safety Site, 2008)
A safe level is defined as a % reduction of the number of disease microorganisms that are of public health importance. (Food Safety Site, 2008)
The picture above is a example of chlorine sanitizer often used in the food processing industry and restaurants. As we discussed earlier in the presentation; salmonella is a bacteria that can cause infection that usually occurs when a person eats food contaminated with the feces of animals or humans carrying the bacteria.  Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats. Symptoms of Salmonella infection, or Salmonellosis, range widely, and are sometimes absent altogether. The most common symptoms include diarrhea, abdominal cramps, and fever. Typical Symptoms of Salmonella infection: Appear 6 to 72 hours after eating contaminated food and last for 3 to 7 days without treatment. People with severe dehydration may need rehydration through an IV. Antibiotics are recommended for those at risk of invasive disease, including infants under three months old. Typhoid fever is treated with a 14-day course of antibiotics. Unfortunately, treatment of Salmonella has become more difficult as it has become more resistant to antibiotics. Finding the right antibiotic for a case of Salmonella is crucial to treating this bacterial infection. ( ) Sanitization of all food contact surfaces aid in killing bacteria and preventing contamination.

7. How and When to Sanitize Food Contact Surfaces
Food contact surfaces shall be cleaned as frequently as necessary.
Remove/Rinse food particles from the equipment/utensils used.
Clean/Wash with detergent to dissolve soils.
Rinse to carry away soils.
Sanitize to eliminate pathogens.
Dry without re-contamination. (FDA, 2011)

8. Common Sanitizing Agents
Chlorine compounds (the most common sanitizing agents used in the food industry.) The sanitizer concentration for chlorine FCS (Food Contact Surface) is 200ppm (Parts Per Million). Clorox is a popular food grade chlorine by product that many consumers uses for sanitizing in the home and etc; within the proper measurements recommended.
Chlorine Safety Info:
Never mix bleach with ammonia or any other cleaner.
Wear rubber or other non-porous boots, gloves, and eye protection.
Try not to breathe in product fumes. If using products indoors, open windows and doors to allow fresh air to enter. (CDC, 2011)

9. Common Sanitizing Agents cont…
Quaternary ammonium compounds (Quats) Effectiveness is decreased by organic matter and hard water. This compound is great for use on non-food contact surfaces like: counter tops, tables, gym equipment, and etc. The sanitizer concentration for Quats FCS is 200ppm max.

10. Common Sanitizing Agents cont…
Iodine compounds (Iodophors) are a combination of iodine and solubilizing agents that release free iodine when mixed with water. It is often used in milk plants and in hand dips. The sanitizer concentration for iodine FCS is 25ppm max.

11. Confirming Sanitation Concentration
Test Strips
Test Kits
Oxygen Reduction Potential (ORP)
Contact Plates/Swabs/Total Coliforms/Total Plate Count (TPC)
Luminometry
(FDA, 2011)
Test strips and test kits are the most common used products used for confirming sanitation concentration. (Test strips can be observed in the picture above) All the products mentioned above are required in the food processing industry, restaurants, and etc.

12. Conclusion
Contaminated equipment is a major cause of food borne illness and outbreaks. Washing equipment, utensils and non-food contact surfaces until visibly clean does not complete the process. A sanitization step must also be completed.
Proper cleaning and sanitization is one of the most important steps in the ware washing cycle. No rinsing or any other cleaning process should take place after the sanitizing process. Equipment and utensils must be air dried only.
Prevention of food borne illness occurs when proper food preparation and cleaning procedures are in daily practice within the food industry. These mandatory procedures continue to prevent food borne illness and protect consumers from harm and in some cases death.
These sanitation procedures, used by the food industry and enforced by various regulatory agencies, are essential in protecting and preventing consumers from food borne illness and outbreaks.

13. References:
Define "cleaning" and "sanitizing" and the differences between the two procedures. (2008). Retrieved from
Equipment and Utensil Cleaning and Sanitization. (2009). Retrieved from www. healthandwelfare. idaho. gov
Emergency preparedness and response Cleaning and Sanitizing With Bleach after an Emergency. (Feb 1, 2011). Retrieved from
Salmonellosis. (Nov 16, 2009). Retrieved from
FDA-Food Good Manufacturing Practices. (March, 2011). Sanitary Operations: FD150 Tab 12.
Salmonella. ( ). Food Borne Illness. Retrieved from